Winterhalter’s new warewasher payment model lets pub use state of the art equipment
The Butchers Arms in the Suffolk market town of Beccles is a proper, old-school pub. 100% wet-led, it has a loyal core of regular customers. “Horrible people,” jokes landlord Ian Willis. “They deserve the best – they got me instead!”
The clientele of the Butchers is mostly male, says Ian, young, middle-aged and older. “Despite this, we like to keep things clean and tidy.” With a selection of real ales and wine, Ian knows the importance of clean glasses – his customers are a discerning bunch. “If you hand over a drink in a glass that’s not in tip-top condition, you’ll hear all about it. We need to make sure it’s right first time.” (more…)
Latest passthroughs and utensil washers on show; plus new MT high volume systems
Stand 1320, Hotelympia, London ExCel, March 5-8 2018
However big or small the warewashing problem, Winterhalter will have a new, more efficient model to tackle it at Hotelympia 2018. The warewashing specialist launches new passthrough hood machines, new utensil washers and new high volume conveyor washer systems. Plus, the recently launched UC undercounter range, with its water-saving hybrid integral RO system, will be on parade. Stand 1320 also features Winterhalter’s latest range of cleaning chemicals, including menu-specific formulas to tackle problems associated with, for example, protein, tannin or starch. (more…)
Owner of acclaimed Cornish restaurant thrilled with new equipment
Since moving to the charming Cornish port of Padstow in 2009, Paul Ainsworth has been creating his vision of the perfect restaurant. “My plan was never to make a gastronomic temple where the customers feel like they’re not worthy enough to be there, it’s about going out, eating fantastic food and having a great time.” His restaurant, Paul Ainsworth at Number Six, has been awarded 4 AA rosettes and a Michelin Star for its menu, which showcases the best of locally sourced ingredients with a modern take on classic British dishes.
Earlier this year, the restaurant was refurbished. Paul approached Salix, one of the UK’s leading commercial kitchen designers, to help him create his ideal kitchen. “I heard about Salix from Tom Kerridge, who knew that we were looking for a world-class kitchen. I’m a strong believer in the idea that the best PR is word of mouth. (more…)
José Núnez of The Stafford, London
Incomparable work ethic and highest standards mark out kitchen porter king
The search for the 2017 KP of the Year is over. Winterhalter, whose brainchild the awards are, has announced that this year’s winner is José Núnez, who works at The Stafford, the historic 5 star hotel in St James, London.
José was nominated by Mark Surguy, The Stafford’s hotel manager. Judges were impressed by the KP’s initiative – for example, he suggested a new storage solution that reduced breakages significantly. “He has a work ethic that cannot be compared,” said Mark. “He’s always smiling, he holds himself and every member of his team to the highest standards. Nothing is ever too much for him.” (more…)
First CPU dedicated to nursery schools installs large-scale Winterhalter UF to cope with volume
The Professional Kitchen is a new idea in catering: a central production unit that specialises in supplying healthy, nutritional meals to nursery schools. Operating from its purpose-built facility near Basildon, it is already supplying 1,000 meals a day and is looking to expand to 2,500 or more. All of which creates a huge amount of dirty pots, pans and utensils. To cope with the cleaning, The Professional Kitchen has installed one of Winterhalter’s new UF Utensil Washers. (more…)
Shortlist announced for annual KP competition
The search for the 2017 KP of the Year is nearly over as Winterhalter, the company behind the awards, has announced the shortlist for this year’s trophy.
Judges for the 2017 awards include James Horler, chief executive of 360 Restaurants; Richard Davies, executive chef of Calcot Manor Hotel; Anne Pierce, chief executive of Springboard UK; Sara Jayne Stanes, chief executive of the of the Royal Academy of Culinary Arts; Hayden Groves, executive chef, BaxterStorey; and Stephen Kinkead, managing director, Winterhalter UK.
Stephen Kinkead was delighted with the continued response to the competition and said: “The calibre of entries just keeps getting stronger and stronger. This year was the most difficult to judge yet.” (more…)
Winterhalter helping Michael Caines’ new venture build shining reputation
Overlooking the mouth of the Exe estuary, Lympstone Manor is a Grade-2 listed Georgian manor house that has been transformed into a refined, contemporary hotel and restaurant by owner, Michael Caines MBE. One of Britain’s most celebrated chefs, Michael’s career has seen him hold two Michelin stars for eighteen consecutive years at Gidleigh Park.
His ambitions for this new venture include gaining a third one. “Be assured, Lympstone Manor will be one of the best hotel/restaurants in the UK and Europe. I am aiming at the top echelon!” (more…)
Stand CE30, 2-4 October 2017, Olympia, London
At this year’s Restaurant Show, Winterhalter will be showing how a connected warewashing system can revolutionise the professional kitchen, as well as delivering flawless wash results, time after time.
On stand CE30, visitors can see how networking Winterhalter’s warewashers, through the company’s new Connected Wash system, provides more continuity and efficiency in the kitchen – or in multiple kitchens. It makes warewashing more efficient, reliable and controllable. (more…)
Operators can check how machines are operating; Connected Wash also helps cut energy costs
Winterhalter’s Pay-Per-Wash scheme is changing the way care homes fund their warewashing: it gives users a machine, chemicals, machine service and customer support for a fixed pay-per-wash fee of as little as 26.2p. Now Winterhalter has made it even more attractive by bundling in its Connected Wash package as part of the scheme, for free. (more…)
Ingenuity, internationalisation and a focus on the future
Winterhalter, the warewashing specialist based in Meckenbeuren, Germany, is celebrating its 70th anniversary in 2017. For three generations this family-run company has stood for quality and reliability in the kitchen, and over the last 70 years it has led the market with its technical innovations.
The company was founded in 1947 by Karl Winterhalter, whose first big seller was the Backhexe (baking wizard), a portable electric oven. The development of the first dishwashers took place in the family home, with a garden shed used as the workshop. Jürgen Winterhalter, son of the company founder and current joint CEO of the Winterhalter Group, remembers the testing process: “My mother used to rub plates with spinach and leave them to dry in the sun. Then we’d wash them in the machine, and they actually ended up clean. It fascinated me.” The company’s success story had begun and the GS 60 dishwasher was launched in 1959. “My father’s message to restaurants was, ‘you can have clean dishes in the shortest possible time’ – and they loved it!” says Jürgen. The popularity of the Winterhalter dishwashers led to mass production and the eventual development of additional manufacturing plants in Endingen (Germany) and Rüthi (Switzerland). (more…)